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CookwareBliss focus is on eductating you on what types of cookware are available. We review cookware products, explore new cooking ideas and help the cooking enthusiast enjoy cooking again!

Tuesday, April 24, 2012

Black and White Brownies

Do you ever get on a chocolate fix? I have acquired the taste of chocolate as I have gotten older. When I was a kid I loved sweets but was not a huge fan of chocolate. I know that is a little weird, who does not like chocolate! Well with age comes wisdom, and I have finally found the answer to every chocolate lover's dream. If you don't like chocolate you will after trying this recipe out! These brownies will not disappoint your taste buds one bit.


1 package of fudge brownie mix of your choice, I usually go with 19 to 21-oz pkg.

1 package of white chocolate chips, I usually go with 10 to 12-oz pkg.

1 cup of semisweet chocolate chips.

1/2 cup of chopped pecan pieces.

1/4 cup of melted butter.

3 tablespoons of hot water.

2 cups of sifted powdered sugar.

1/4 cup of unsweetened cocoa powder.

1 teaspoon of vanilla.

3/4 cup of additional pecan pieces.


1.  Preheat oven to 350 degrees. Grease the bottom of a 13 x 9 x 2 - inch baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white chocolate chips, all of the semisweet chocolate chips, and the 1/2 cup of chopped pecans. Spread the batter in the prepared baking pan.

2. Bake about 30 minutes or until center is set. Sprinkle with the remaining white chocolate chips; bake for an additional minute more. Cool in pan on a wire rack.

3. For frosting, in a small bowl combine melted butter and hot water; stir in powdered sugar, cocoa powder, and the teaspoon of vanilla. Beat by hand until mixture has smooth texture. Spoon over top of cooked brownies. Sprinkle with the 3/4 cup of pecans. Let cool for about 90 minutes or until frosting is set. Cut into bars. Should make about 36 brownies.

I hope all who try this delicious recipe enjoys it as much as I did. Great for a dessert to pass and party's or special events. I'm guilty though of making it whenever I have an urge for chocolate, be careful though because once you have one you will want another!

Happy Baking Everyone!!!!!

Tuesday, April 3, 2012

Gooey Chocolate-Caramel Fantasy

If you like sweets like I do, then this luscious creation is perfect for the sweet-tooth enthusiast. You can't go wrong with the chocolate, pecan and caramel concoction. Every time I make this dessert its a huge hit with my family and its one treat that you can't just have one piece with. Don't believe me? Make it for yourself and I guarantee this dessert won't disappoint!


2 cups of chocolate wafer crumbs, you will need about 38 wafers

1/3 cup of melted butter

30 vanilla caramels

1/2 cup of caramel ice cream topping

1/2 cup of whipping cream

2 cups of toasted chopped pecans, cashews or peanuts

3/4 cup of semisweet chocolate pieces, pecan halves are optional

Ingredients makes around 12 servings


1 Preheat oven to 350 degrees Fahrenheit. In a medium mixing bowl, stir together chocolate wafer crumbs and melted butter. Press onto the bottom of a 9-inch springform pan. Bake for about 10 minutes, and the set aside on a wire rack to cool.

2 Meanwhile, in a medium heavy saucepan, melt caramels in caramel ice cream topping over low heat, stirring often. Stir in 1/4 cup of whipping cream. Remove from heat; stir in the chopped pecans, cashews or peanuts. Spread over crust and chill dessert for about an hour.

3 For the topping, in a small heavy saucepan, melt chocolate over low heat. Remove from heat; stir in remaining 1/4 cup of whipping cream. Then drizzle of spread over caramel-nut mixture. Cover and chill dessert for at least an hour. If desired, garnish with additional nut halves.

I hope you and your family enjoy this delicious dessert as much as I do. At 459 calories a serving, you won't feel to guilty for trying  a slice. Please let me know if you try out the recipe and how you liked it in the comment section, I would love to hear everyone's review. Thanks for stopping and have fun cooking!

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Tuesday, March 20, 2012

Apple Crumble

Tart apples, brown sugar and cinnamon are the perfect combination in this simple and satisfying dessert. Try it served warm with a side of your favorite ice cream. This recipe can be great for the holidays or get together with family. I hope you enjoy it as much as I do!



2/3 cups of all-purpose flour
1/3 cups of rolled oats
3 tablespoons granulated sugar
1/2 cup of butter, which is roughly 1 stick


4 large apples of your choice, I recommend Granny Smith
2 tablespoons of firmly packed brown sugar
1 teaspoon of cinnamon


1 Preheat oven to 425 degrees Fahrenheit, and grease 2-quart baking dish

2 For the topping, place the flour, rolled oats, granulated sugar and butter in a large baking bowl. Mix well.

3 For the filling, peel, core and slice the apples. Layer the apple slices in the prepared baking dish. Sprinkle the brown sugar and cinnamon over the apple slices. Sprinkle the topping mixture over the top.

4 Bake until the apples have softened and the crumble is lightly golden, approximate cook time is around 20-25 minutes. For the best tasting experience serve warm.

Baking Tip

To get the best flavor and texture from this recipe, use a baking apple variety with more acidity. Granny Smith, Empire and Jonathan are good choices, because they are tart and firm.

Alternative Filling

You can replace the apples with fresh berries, but make sure to sprinkle 1 tablespoon of all-purpose flour over the berries before covering with the crumble. The flour binds the liquid given off by the berries so the crumble doesn't become soggy.

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Friday, March 9, 2012

Best-Ever Chocolate Cake

This dessert is a family favorite, but just what makes it the "best ever?" It's the combination of coffee and chocolate. Try this recipe out for yourself and experience the rich chocolate flavor that makes this cake irresistible!

Photo by: kraft

2 cups of all-purpose flour
2 cups of all granulated sugar
1/2 cup of unsweetened cocoa powder
1 1/2 teaspoons of baking soda
1/4 teaspoon of salt
1/2 cup of vegetable shortening
1 cup of milk
1/2 cup of cold black coffee
1 teaspoon of vanilla extract
2 large eggs

1 cup of unsweetened cocoa powder
1/2 cup of softened butter
1/2 cup of light corn syrup
1/2 teaspoon of vanilla extract
1/4 teaspoon salt
1/4 cup of warm water
4 cups of confectioners' sugar
1 cup of chopped walnuts, peanuts or cashews, divided

1 Preheat oven to 350 degrees Fahrenheit . Grease and flour two 9-inch cake pans. In a large bowl, mix the flour, sugar, cocoa powder, baking soda and salt.
2 Beat in the shortening with an electric mixer on low speed. Beat in milk, coffee and vanilla until combined. Increase speed to high and beat for 2 minutes. Add the eggs; and beat for another 2 minutes.
3 Pour the batter into the prepared pans; smooth with a spatula. Bake the cakes in the middle of the oven until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool the cakes in the pans for 5 minutes then turn the cakes onto wire racks to cool completely.
4 For the frosting, combine the cocoa powder, butter, corn syrup, vanilla and salt in a large bowl. Beat on medium speed for 2 minutes. Add the warm water; mix well. Beat in the confectioners’ sugar in two batches. Beat until smooth.
5 Place one layer top side down on a large, flat plate. Spread with 1 cup of the frosting; sprinkle with 2/3 cup walnuts, peanuts, or cashews. Top with the remaining cake layer, top side up. Frost the top and sides with the remaining frosting, swirling with a small spatula. Garnish the cake with the remaining walnuts, peanuts or cashews.
6 You are now ready to serve and enjoy, this cake will feed approximately 12 people.

I hope everyone enjoys this recipe as much as I did. Try it out for yourself and let me know what you thinks!

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Tuesday, February 28, 2012

Creamy Cheesecake Recipe

One of my favorite desserts to make anytime of the season has to be Cheesecake. With its cookie-crumb crust, smooth, dense filling and fresh fruit topping the classic creamy cheesecake is an irresistible choice for someone craving something sweet! Indulge yourself, try out the recipe below and make your taste buds want more!

The estimated preparation time for this recipe is approximately 25 minutes, plus cooling and chilling time. Estimated baking time is around an hour and 15 minutes. The ingredients will make a pie that serves 16.

11 whole graham crackers *22 squares
1/4 cup butter or margarine, melted in 2 tablespoons of sugar

5 packages of softened cream cheese *8 ounces each
1 1/3 cups of sugar
3 tablespoons of all purpose flour
3 large eggs
1/2 cup of sour cream
2 teaspoons of finely grated lemon peel
1 1/2 teaspoons of vanilla extract

2 pints of strawberries, hulled and sliced
1/2 cup of optional raspberries

1.) Preheat oven to 325 degrees Fahrenheit. Use a blender to crush the crackers into crumbs, or crush by hand. Add the butter and sugar making sure to evenly mix together. After mixture becomes dough like press onto the base of a 9-inch spring-form pan and chill.

2.) For the filling, place the cream cheese in a large bowl. Beat with an electric mixer set on medium-high speed for about 2 minutes. Blend in the sugar and add the flour while beating until combined. On low speed beat in the eggs, one at a time, just until blended, scraping the side of bowl often. Add the sour cream, lemon peel and vanilla extract and beat just until blended. Pour the filling over the crust in the pan.

3.) Bake the cheesecake for 1 hour and 15 minutes. Turn off oven and keep the oven door ajar. Let the cheesecake sit in oven for 1 hour. Transfer to a wire rack to cool completely. Run a knife around sides. Cover and chill for 6 hours or overnight.

4.) When ready to serve, remove the pan sides. Slide the cheesecake onto a serving plate. For the topping, overlap the strawberries in circles on the cheesecake. Fill the center with the optional raspberries for extra flavor.

I hope anyone who tries this recipe enjoys it as much as I did!

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Tuesday, February 21, 2012

Oatmeal Raisin Cookies


1 1/2 cups of all-purpose flour

1 teaspoon of baking powder

1/4 teaspoon of salt

1 cup of firmly packed light brown sugar

1 1/2 sticks of butter, softened

1 teaspoon of vanilla extract

1 1/2 cups of rolled or quick-cooking oats

1 cup of raisins

*makes 32 cookies


1 Preheat oven to 350 degrees fahrenheit. Grease 3 baking sheets. Combine the flour, baking powder and salt in a medium baking bowl.

2 Place the brown sugar and butter in a large baking bowl. Beat with an electric mixer set on high speed until light and fluffy. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture with a wooden spoon until thoroughly mixed. Stir in the oats and raisins until blended.

3 Drop the dough by rounded spoonfuls 1 1/2 inches apart on the prepared baking sheets. Flatten the dough slightly with a fork. Bake until golden brown, for about 12 minutes. Cool on the baking sheets for 2 minutes, then transfer to wire racks. Serve warm or at room temperature.

Do you prefer a different taste? This recipe unique, in that you can use whatever you like. Simply replace the raisins with 1 cup of; chocolate chips, white chocolate chips, toffe chips. Once baked, these cookies will keep for about a week in an airtight container or cookie jar. If the cookies start to become soft, bake on a baking sheet at 300 degrees farenheight for about 5 minutes or until the become crisp again.